| 桑葚果脯生产工艺的研究 |
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| 引用本文： | 姜瑞平,孙海涛,邵信儒,何文兵,丁建超.桑葚果脯生产工艺的研究[J].人参研究,2013,25(3):24-27. |
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| 作者姓名： | 姜瑞平 孙海涛 邵信儒 何文兵 丁建超 |
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| 作者单位： | 通化师范学院长白山食品工程研究中心 吉林通化·134002 |
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| 基金项目： | 通化师范学院自然科学科研项目 |
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| 摘 要： | 采用单因素和L16（4^5）正交试验研究诸因素对桑葚果脯生产工艺的影响，通过产品感官品质来确定最佳的工艺条件。结果表明，使用0．8％柠檬酸溶液护色2h，1％氯化钙溶液硬化6h，采用40％糖液浸糖24h、煮制2min、渗糖6h的糖制工艺。50～55℃热风干燥10-12h。根据此工艺生产的桑椹果脯呈紫黑色、发亮，软硬均匀、酸甜可口。
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| 关 键 词： | 桑葚 果脯 生产工艺 |
Researching on processing technology for preserved mulberry |
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| Authors: | JIANG Rui-ping SUN Hai-tao SHAO Xin-ru HE Wen-bing DING Jian-chao |
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| Institution: | (Reseach Center of Food Engineering of Changbai Mountain, Tonghua Normal University, Tonghua, Jilin, 134002) |
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| Abstract: | This experiment optimized some factors on processing technology for preserved mulberry by single factors and Ll6 （45） orthogonal experiment, and the best formulation selected out through sensory evaluation.Resuh indicated： 0.8% citric acid with color protection 2 hours,1% calcium chloride hardening 6 hours,and then soaked in 40% sugar solution for 24 hours,cooking 2 minutes,infiltrated 6 hours,after that with 50-55℃ hot air drying 10-12 hours.Accorded to the production process of preserved fruit of mulberry were purple black, shiny, soft and uniform, sweet and sour. |
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| Keywords: | mulberry preserved fruit processing technology |
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